If you crave a bold, sweet and spicy coleslaw dressing, this homemade Oil and Vinegar Coleslaw Dressing is it. Slightly sweet and jalapeno spicy, and rounded out with a lovely tang from vinegar; this is the perfect dressing to liven up coleslaw.
I’ve never been a fan of mayo-based coleslaws. My Mom ruined me forever because she would make this wonderfully sweet and tangy coleslaw dressing, forgoing those yucky heavy-handed with the mayo potluck/picnic-type coleslaws.
This is her recipe (below). The only addition I make here is to include pickled jalapenos, mostly because I can’t quit spicy foods. If you’re not spicy food inclined like I am, feel free to leave them out. The OG Mom bomb.com Oil and Vinegar Coleslaw Dressing recipe is fantastic as-is.
A Note on Pickled Jalapenos
I’m partial to the San Marcos brand of pickled jalapenos for this homemade coleslaw dressing recipe, and well, pretty much anything that could use a spicy pickled pick me up. I've found that, like fresh jalapenos, pickled ones can be unpredictable. You could eat one that is damn near equivalent to green bell pepper and then try another that immediately makes your eyes water and has you running for a cold glass of milk.
For this recipe, I used all the jalapenos in one 7-ounce can, including the seeds. I picked the carrots out for later snacking and saved the jalapeno juice as it makes a great base for zesty homemade vinaigrette.
Fun Fact: Why are Carrots included in Pickled Jalapenos?
That's right, carrots are often included in cans of pickled jalapenos. Why tho? I’ve always wondered. After googling it this seems the most likely reason: because carrots have a unique capacity to absorb spiciness. I can attest that this is true as those carrots turn out to be spicy little suckers! Love ‘em.
There’s your fun fact of the day. I hope you’re envisioning The More You Know! Rainbow right now.
So if you’re in no mood for mayo, this Oil and Vinegar Coleslaw Dressing is sure to please with its sweet, spicy, and tangy flavor. Simultaneously refreshing, zingy, and complex.
How do you make Oil and Vinegar Coleslaw Dressing?
To make this sweet and spicy Oil and Vinegar Coleslaw Dressing you will need the following ingredients.
- 1 large onion, grated (I used a white onion)
- 1 cup granulated sugar
- ½ cup white vinegar
- 1 cup vegetable oil
- ½ teaspoon salt
- 1 teaspoon celery seeds
- 1 (7) ounce can pickled jalapenos (I used San Marcos)
Combine sugar and grated onion in a bowl and let stand for 20 minutes.
Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.
Add the pulverized jalapenos and the remaining ingredients to a Mason jar.
Add the onion/sugar mixture once the 20 minutes are up.
Shake, shake, shake!
Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.
This recipe makes almost an entire Mason jar full of deliciousness, or approximately 3 cups. It may not look pretty, but what it lacks in aesthetics it makes up for in good taste.
And it contains only seven ingredients! Make it for dinner, bring it to a picnic, or have it be a cool complement to grilled goods.
Check out the following subs should you want to make a few adjustments to the basic Oil and Vinegar Salad Dressing recipe.
- Vegetable oil - Instead, use one of the following oils, replacing with an equivalent amount: canola, peanut, avocado, or grapeseed.
- White vinegar - This recipe also works if you'd like to use ¼ cup white vinegar + ¼ cup apple cider vinegar.
- Onion - I used a white onion, but you can also use a yellow onion. I would avoid red onion as it will turn the resulting dressing a pinkish color.
- Pickled jalapenos - You can also try using canned green chiles instead if you'd prefer a milder dressing.
Add a twist to the basic recipe with these suggested variations:
- Spicy-er Oil and Vinegar Dressing - Add ¼ teaspoon of cayenne pepper or a few dashes of red pepper flakes if you want even more heat.
- Garlic-y Oil and Vinegar Dressing - Add 1 - 2 teaspoons of garlic powder or use 1 to 2 large-ish garlic cloves, finely minced.
How do you store homemade Coleslaw Dressing?
Store the coleslaw dressing in a lidded container, like a Mason jar, in the refrigerator. Keeps for up to one month. Shake well before use.
If you like this Coleslaw Dressing you might also like:
- Dill Pickle Salad Dressing (Vinaigrette)
- Bodacious Broccoli Salad (with Bacon and Chipotle Mayo Dressing)
- Jalapeno Lime Vinaigrette
- Cruciferous Crunch Salad with Jalapeno Lime Vinaigrette
- Tuna Tortellini Salad
Oil and Vinegar Coleslaw Dressing
- Combine sugar and grated onion in a bowl and let stand for 20 minutes.
- Pick out the jalapenos (without the pickling liquid) and add to a food processor or blender. Process until well pulverized.
- Add the pulverized jalapenos and the remaining ingredients to a Mason jar. Add the onion/sugar mixture once the 20 minutes are up.
- Shake, shake, shake!
- Refrigerate for at least 12 hours to let the flavors meld and get all delicious and spicy.*
- Keeps for a long time.*